Description
Indulge in a comforting and creamy dish with this Creamy Ricotta Chicken Pasta recipe. Tender chicken, cherry tomatoes, and fresh basil are enveloped in a luscious ricotta and Parmesan sauce, creating a flavorful Italian-American meal that’s perfect for any night of the week.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or rigatoni)
Chicken:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
Sauce:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/2 cup pasta cooking water, reserved
- Salt and freshly ground black pepper, to taste
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.
- Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add seasoned chicken pieces and cook until browned and cooked through, about 6-8 minutes. Add minced garlic and sauté for 1 minute.
- Make Sauce: Reduce heat to low, stir in ricotta cheese and Parmesan cheese. Add cherry tomatoes. Slowly add reserved pasta water to create a creamy sauce, stirring constantly.
- Combine: Add cooked pasta to the skillet and toss gently to combine. Stir in fresh basil. Adjust seasoning with salt and pepper as needed.
- Serve: Serve warm.
Notes
- For extra flavor, add red pepper flakes or sautéed spinach.
- Use whole wheat pasta for added fiber.
- Leftovers reheat well with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
